Carapulcra limeña recipe

Ingredients to make Carapulcra Lima:

 500 grams of dry roasted potato

 500 grams of pork

 500 grams of chicken chopped

 ½ cup of butter or oil

 1 cup of onion chopped

 1 dessert spoon of ground Garlic

 ¼ cup of Special pepper (colorado panca)

 ½ cup of roasted and ground corn

 2 units of ground cloves

 1 unit of beef bouillon cube

 1 glass of sweet wine

 1 handful of parsley, chopped

 1 pinch of Cumin

 1 pinch of salt

 1 pinch of Pepper

How to make Carapulcra Lima:

Clean the dried potato well and then soak it for four hours.

Heat the butter and fry the pork and chicken meat.

In that same fat, brown onion, garlic, cumin, salt, pepper and pepper.

When the dressing is cooked add the meats and the stock made with the cube, when it breaks the boil, put the dry potato, and let it cook over low heat, stirring constantly so that it does not stick.

Add the wine, cloves, corn and cook until the dry potato is soft.

Let stand and then serve sprinkling chopped parsley.

If you liked the recipe for Carapulcra Lima, we suggest you enter our category of Stew Recipes. You can also visit a selection of the best Peruvian recipes. You may be interested to read about the chayote benefits blogpost/ strawberry cheesecake slice recipe/ kiwi jam recipe/ Italian apple cake recipe/ mandarin marmalade recipe.